Raspberry Hazelnut Cream Tartlets

Raspberry Hazelnut Cream Tartlets

·      1 egg yolk

·      1 Tbsp. very cold water

·      1 tsp vanilla extract

·      1 ¼ C. flour

·      1/3 C. sugar

·      ¼ tsp. salt

·      8 Tbsp. cold unsalted butter, cut into 1/4 “ cubes

·      1 pint whipping cream

·      2 C confectioner sugar

·      1 tsp Hazelnut Syrup

·      12 oz bag of frozen raspberries

·      1 tsp lemon juice

·      1 Tbsp. sugar

·      Confectioner sugar for dusting

In a small bowl, mix together the egg yolk, water, and vanilla; set aside. To make dough by hand, in a large bowl, stir together the flour, sugar, and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 min. Preheat the oven to 350’ and thaw fruit.

Roll the dough into balls (about 1” diameter) and place in the wells of the mini-muffin pan. Press down and around sides to create shells. Bake for 8-10 min until golden brown.

Mix fruit, lemon juice, and sugar in bowl, and place in fridge. Whip cream, confectioner’s sugar, and hazelnut syrup till soft peaks form. Fill a pastry bag and pipe into baked shells. Top with sweetened raspberries, and dust with confectioners sugar. 

Turkey/Chicken Biscuit Pot Pie

Turkey (or Chicken) Biscuit Pot Pie

Ingredients

Filling:

2 1/2 C baby-cut carrots (12oz)

2 C cut-up fresh broccoli

3 Tbsp. butter 

1/2 C chopped onion (1 med)

3 Tbsp flour

2 C chicken broth

1 Tbsp chopped fresh or 1 tsp dried sage leaves

2 C cubed cooked turkey (or chicken)

Biscuits:

4 slices bacon

1 C bisquick mix

1/2 C milk

1/2 C shredded cheddar cheese

Directions

1. Heat oven to 400. In 2 qt saucepan, heat 1 C water to boiling. Add carrots and broccoli; cook about 4 min or until carrots and broccoli are crisp-tender. Drain. 

2. Meanwhile, in 3 qt saucepan, melt butter over medium heat. Add onion; cook about 2 min, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to med-low; cook about 5 min, stirring occasionally, until sauce thickens. Stir carrots, broccoli, and turkey into sauce. Spoon turkey mixture into ungreased 2 qt casserole. 

3. Microwave bacon on high 4-6 min or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture. 

4. Bake 25-30 min or until biscuit crust is golden brown. 

I used poultry seasoning instead of sage (it is mostly made up of sage). I used chicken instead of turkey and it was great. I also put the bacon in the oven instead of microwaving. I put it in while the oven is still cold, then set the oven to 400 and set the timer for 20. 

Christmas Breakfast Menu

Christmas Breakfast Menu

Strata

Fresh Fruit

Sweet Rolls

Homemade Hot Cocoa

Orange Juice

Avocado 

Christmas Breakfast Strata

• 6 eggs
• 2 C milk
• 1 tsp dry mustard
• 1 C grated cheese
• 1 lb. sausage (cooked and crumbled)
• 1 tsp salt
• Bread 4-8 slices (crust off)
• 1 C mushroom-sauteed

9x 13 or 8x12 pan.

Place bread in bottom of pan and pour mixture over top. Soak overnight.

Bake at 350 for 35-40 min.

Homemade Hot Cocoa          

   

1/2 c. Sugar

1/4 c. Hershey's Cocoa

Dash salt

1/3 c. Hot water

4 c. Whole milk

3/4 t. Vanilla extract                                                          

Mix sugar, cocoa, and salt in saucepan; stir in hot water.  

Cook and stir over medium heat until mixture boils; boil and stir two minutes.  

Stir in milk and heat; DO NOT BOIL.  

Remove from heat; add vanilla.

You can serve with homemade whipped cream on top. 

Fresh Fruit

oranges

pineapple

strawberries

grapes

banana

Chop and serve in a pretty bowl!

Christmas Dinner Menu

Christmas Dinner Menu

Ham

Cheesy Potato Bake

Sweet Potatoes

Cranberry Fluff

Broccoli Casserole

7 Layer Jello

Rolls

Egg Nog

Cheesy Potato Bake

• 48 oz. shredded hash brown
• 2 cans cream of chicken soup 
• 1 1/2 C shredded cheddar cheese
• 1/3 C chopped onions
• 1 pt sour cream
• 1/2 C butter (about 1-2 sticks)
• Salt & Pepper

Thaw potatoes, combine everything but potatoes and heat till warm, stirring occasionally. Grease 9x13 pan well. Put potatoes in pan. Pour mixture over and stir up. Cover with crushed corn flakes. Bake at 350 for 45 min- 1 hr or longer if needed.

Praline Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Marshmallow Sweet Potatoes

Prick and wash several sweet potatoes. Bake on cookie sheet at 325 or 350 for 45 min-1 hr or until soft when stuck with a fork. Cool. 

Slice sweet potatoes transversely and put into a 9x13" pan. Put slices of butter on top. Sprinkle with brown sugar over top. Add a little salt and pepper. Bake at 375; for 45 min. Scoop/baste. Sprinkle marshmallows on top. Bake 5-10 min longer. 

Cranberry Fluff

2 C raw cranberries (ground in food processor)

3 C tiny marshmallows

3/4 C sugar

1/2 C seedless grapes (sliced in half)

1/2 C walnuts (opt- I don't include in mine)

2 C diced unpared tart apples
1/4 tsp salt
1 C heavy whipped cream (whipped)

Combine cranberries, marshmallows, and sugar. Cover and chill overnight. Add apples, grapes, (walnuts), and salt. Fold in whipped cream. Chill.

*You can add a little more fruit than specified.

Cheese Broccoli Casserole

• 1.5 lbs. Fresh broccoli
• 2 slightly beaten eggs
• 1/2 c. Shredded cheddar cheese. 
• 3/4 c. Cottage cheese
• 2 T. Finely chopped onion 
• 1 t. Worcestershire sauce
• 1/2 t. Salt
• 1/8 t. pepper
• 1/4 c. Fine dry bread crumbs. 
•  1 T. Butter, melted. 

 Wash and trim broccoli; cut into smaller pieces or spears. Cook broccoli in small amt. Unsalted water about 7 minutes or until crisp-tender; drain. Meanwhile, in bowl combine eggs, cheeses, onion, salt and pepper, Worcestershire sc. Arrange broccoli in a shallow 1.5 qt. Baking dish; spoon cheese mixture over top. Stir together bread crumbs and melted butter; sprinkle over cheese mixture. Bake, uncovered, in a 350 degree oven for 15-20 min. Or until heated through and egg mixture is set. Serve immediately.  Makes 4-6 servings.

7 Layer Jello

Color Order: Lime-White-Yellow-White-Orange-White-Red

9x 13" pan or bigger if you have one. Butter pan. Soften each Jello in turn with 1 C boiling water. When dissolved thoroughly stir in 1/2 C cold water. Pour in pan. Set 45 min or longer. Meanwhile make white layer.

White Layer- 2 C boiling water with 1 C sugar. Dissolve 2 envelopes Knox gelatin in 1/2 C cold water. Stir together. Stir together 2 C sour cream and 2 tsp vanilla and add to water/sugar mixture. 

On top of the first layer- pour on 1/3  of the white mixture gently. Do not pour on while hot!!! This will melt the first jello layer and your colors will mix. Set 45-1 hr. Repeat with each color. White is gentle. Do not pour in just one spot. Leave white layer out of the fridge while setting each layer. 

Rolls

1 pkg dry active yeast

1/4 C warm water

3/4 C milk (scalded)

1/2 C shortening

1/2 C sugar

2 tsp salt

4 1/2 C flour

3 eggs

butter

Soften active dry yeast in warm water (110 degrees).

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.

Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).

Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Egg Nog

Beat until stiff: 12 egg whites. Beat in 1/2 C sugar. Beat till very light: egg yokes, 1 C sugar and 1/4 tsp salt separately from egg white mixture. Combine eggs mixtures and stir till blended thoroughly. Add: 1 qt heavy cream, beaten; 1 qt milk (my mom uses whole, I use the skim I have on hand, hers is obviously creamier but mine is still good), beat well. Add: nutmeg and vanilla flavoring. Serve in punch bowl. Sprinkle with nutmeg for garnish. 

Note: The mixing bowl must be very dry before adding any ingredients. If you wash between mixing the two different egg mixtures, you must dry the bowl very well or it will not thicken and froth.

Cream of Carrot Soup

Cream of Carrot Soup

• 1 lb carrots 
• 2 C. chicken brother
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1 C. half-and-half

Peel carrots and cut into 1/2 inch slices. Put carrots in 2 qt saucepan. Add the chicken broth. 

Cook the carrots and broth over med-high heat. When the broth begins to boil, turn heat down to med-low. 

Cover the saucepan. Cook the carrots for 20 min or until they are very soft and break apart when pierced with fork. 

Place the colander in a large bowl. Pour broth and carrots through the colander, catching the carrots in the colander. Save the broth. 

Put the drained carrots back in the saucepan. Mash them until they are smooth. Set the pan aside. 

In the 3 qt saucepan, melt the butter over medium heat. Stir in the flour. 

Cook the butter and flour for 1 min over low heat, stirring constantly. 

Add the mashed carrots, salt, and cayenne pepper. Stir to mix them together. 

Slowly stir in the broth. Turn the heat up to med-high and cook for 10 min. Stir often. 

Add the half-and-half. Heat the soup slowly, stirring constantly. Do not let the soup boil. 

Ladle into bowls and serve with crackers. Great appetizer soup. 

The cayenne pepper gives this soup a great flavor. I add a little more than this calls for. And I've used whipping cream instead of half-and-half. 

Cake Batter Pancakes

Pancakes

• 1 1/2 cups all purpose flour
• 2/3 cup yellow cake mix
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-2 cups milk (I used vanilla almond milk)
• assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.


Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze

• 1 cup powdered sugar
• 1/2 tablespoon milk
• 1/2 teaspoon vanilla extract
• assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Whole Wheat Chocolate Pancakes (Smores)

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 3/4 cup milk (dairy or nondairy)
• 1 egg
• 3 tablespoons sour cream

1. In a large bowl, whisk the flours, baking powder, cocoa powder, brown sugar, and salt.

2. In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the sour cream and give the batter one final stir.

3. Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.

Marshmallow Sauce

• 1 cup marshmallow Fluff
• 2 tablespoons boiling water

Stir Fluff and water together in a small bowl. Drizzle over pancakes.

Lemon Poppyseed Pancakes

• 2 cups unbleached ap (all-purpose) flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• pinch of salt
• 1/3 cup poppy seeds
• zest of 4 lemons
• 2 cups buttermilk
• 2 large eggs, lightly beaten
• 2 tablespoons butter, melted
• butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Best served with raspberry sauce!


Raspberry Sauce:

• Raspberries
• Sugar
• Lemon Juice

Peanut Butter Surprise Cookies

Ingredients

• • 1/2 cup creamy peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar, for rolling dough
  • 36 mini peanut butter cups, chilled and unwrapped

Directions

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.

Peach Oatmeal Muffins

Peach Oatmeal Muffins

• 1 16 oz can sliced peaches (I double this)
• 2 C whole wheat flour (or 1/2 wheat and 1/2 white)
• 3/4 C sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg 
• 1 C old fashioned oats
• 2 eggs - well beaten
• 1 C milk
• 1/4 C vegetable oil

Drain peaches; cut into small pieces and set aside. 

In large mixing bowl, stir together: flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Stir in oats and peaches. Stir to coat peaches. Stir together: eggs, milk, oil.

Add to flour mixture, stirring just until dry ingredients are moistened. 

Fill greased muffin tins 3/4 full with batter. Bake in 350' oven for 35 min or until done. Cool in pan 5 min. Remove to wire rack. 

Whoopie Pies

Whoopie Pie

• 2 2/3 C flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 C sugar
• 1/2 C shortening
• 2 eggs 
• 1 tsp vanilla
• 1/2 C sour milk
• 1/2 C cocoa
• 1/2 C hot water

Sift together flour, baking powder, and baking soda in a bowl. 

Cream together sugar and shortening. Then add eggs, vanilla, and sour milk. 

In a cup put cocoa and hot water to make a paste. Mix well and then add to sugar mixture. Beat well, then add flour mixture making a stiff dough. Drop by tablespoon on greased floured pan. Bake 15 min at 350'. Cool. 

Filling

• 2 1/2 Tbsp. flour
• 1/2 C milk
• 1/2 C sugar
• 1/2 C shortening
• 1 tsp vanilla

Cook flour and milk until thick, watching constantly and stirring to prevent scorching. Cool. 

Cream sugar and scant shortening. Add cooled flour mixture. Add vanilla. Beat until fluffy. Then spread between 2 cookies. 

Makes 16.

East End Bars

Base of Bars:

1/2 C. butter
1 tsp vanilla
5 Tbsp cocoa
1 egg
1/4 C sugar
1 C. chopped coconut
1/2 C chopped nuts
2 C rolled graham crackers

Place butter in top of double boiler, add sugar, cocoa, vanilla, and egg. Stir until batter has melted and mixture resembles custard. Combine coconut, nuts, and cracker crumbs. Blend well. Add to custard mixture.

Spread for Bars:
1/4 C. butter
3 Tbsp milk
2 Tbsp instant vanilla pudding
2 C. confectioners sugar

Add vanilla pudding to the milk. Cream butter, then add the pudding/milk to butter. Blend with powdered sugar, and spread carefully over cold chocolate mixture base. Let stand in refrigerator 15 min or more to harden.

Topping:

1 pkg chocolate chips
1 Tbsp butter

Melt chocolate chips and butter in top of double boiler over hot, not boiling water. Spread over 2nd layer. Cool and cut into bars.

*Green and/or red food coloring may be added to 2nd layer for a Christmas look.

Homemade Hot Cocoa

Favorite Homemade Hot Cocoa          

   

1/2 c. Sugar

1/4 c. Hershey's Cocoa

Dash salt

1/3 c. Hot water

4 c. Whole milk

3/4 t. Vanilla extract                                                          

Mix sugar, cocoa, and salt in saucepan; stir in hot water.  

Cook and stir over medium heat until mixture boils; boil and stir two minutes.  

Stir in milk and heat; DO NOT BOIL.  

Remove from heat; add vanilla.

You can serve with homemade whipped cream on top. 

Perfect for the holidays. We always make this with Christmas breakfast. 

Rye Bread Dip

• 1 1/2 pts sour cream
• 3 Tbsp parsley flakes
• 2 tsp Spice Island's Beaumonde seasoning
• 1 1/2 pts mayo
• 2 tsp dill weed
• 2 Tbsp minced onions
• 3 3oz pkg (1/2 lb or less, sliced thin) corned beef, shredded

Combine all ingredients and pour into prepared round rye bread loaf.

To prepare round rye:

Cut off top. Pull out inside loaf and break into bite size pieces to use as dippers. Tear up top also. This recipe will fill one round rye loaf twice or make 2 separate ones. 

Broccoli Salad

Broccoli Salad 

1 head of broccoli 
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
1/4 c. Raisins
1/2 c. chopped Onion    

Dressing: 
3/4 c. Mayonnaise
2 T. Vinegar
1/4 c. Sugar

Mix dressing and pour over salad ingredients early in day. 

Cheese Broccoli Casserole

Cheese Broccoli Casserole

• 1.5 lbs. Fresh broccoli
• 2 slightly beaten eggs
• 1/2 c. Shredded cheddar cheese. 
• 3/4 c. Cottage cheese
• 2 T. Finely chopped onion 
• 1 t. Worcestershire sauce
• 1/2 t. Salt
• 1/8 t. pepper
• 1/4 c. Fine dry bread crumbs. 
•  1 T. Butter, melted. 

 Wash and trim broccoli; cut into smaller pieces or spears. Cook broccoli in small amt. Unsalted water about 7 minutes or until crisp-tender; drain. Meanwhile, in bowl combine eggs, cheeses, onion, salt and pepper, Worcestershire sc. Arrange broccoli in a shallow 1.5 qt. Baking dish; spoon cheese mixture over top. Stir together bread crumbs and melted butter; sprinkle over cheese mixture. Bake, uncovered, in a 350 degree oven for 15-20 min. Or until heated through and egg mixture is set. Serve immediately. Makes 4-6 servings.

Pumpkin Pie

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Artichoke Dip

• 1 cup Parmesan cheese
• 1 c. Mayo
•  2 cans drained Artichoke hearts
• 1 splash hot sauce
• 1 splash Worcestershire sauce
• 1-2 minced garlic cloves

Mix together.  Bake in 8"x8" dish 20-25 min. @ 350.
Serve with Triscuits.

Pie Crust

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until utensil comes out clean when inserted in pie. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Thanksgiving Dinner

Thanksgiving Dinner Menu

Roast Turkey

Gravy

Stuffing

Mashed Potatoes

Sweet Potatoes

Squash Casserole

Cranberry Fluff

Peas

Rolls

Pie

_______________________________

Praline Sweet Potatoes

3 C mashed sweet potatoes (let cool)- about 4-5

1/2 C milk

2 eggs (makes it custard-like)

1 C brown sugar

1/3 C butter

1 tsp vanilla

Combine & put in 9x13 pan.

Topping:

1 C brown sugar

1 C pecans (I crushed them in my food processor, but you could probably leave them whole too)

1/3 C white flour

1/3 C melted butter

Stir with fork & crumble over top.

Bake at 350 for 25 minutes.

Marshmallow Sweet Potatoes

Prick and wash several sweet potatoes. Bake on cookie sheet at 325 or 350 for 45 min-1 hr or until soft when stuck with a fork. Cool. 

Slice sweet potatoes transversely and put into a 9x13" pan. Put slices of butter on top. Sprinkle with brown sugar over top. Add a little salt and pepper. Bake at 375; for 45 min. Scoop/baste. Sprinkle marshmallows on top. Bake 5-10 min longer. 

Squash Casserole

4-6 med green zucchini

4-6 med yellow squash

Dice in half or quarters depending on size. Boil for 3-5 mins in pot of water (you want the squash to be on the hard side - don't boil too long or will be mushy). 

In a bowl:

Melt one stick of butter and mix pkg of Stove Top stuffing (chicken or turkey flavor) and set aside. 

Large bowl - mix:

1 can cream of chicken soup

1/2- 1 C. sour cream

1-2 C. shredded sharp cheddar cheese (depending on how cheesy you like it)

1 grated carrot

1 med onion diced

Add cooled squash mixture to the cheese mixture. Then 1/2 of the stuffing mixture. Mix well. Put into ungreased casserole dish and top with more cheese if you want and then the remaining 1/2 of stuffing mix. Bake at 325 covered for 45 mins, then uncovered for 15 mins to brown stuffing or 350 covered for 30 mins and then uncover for 10 mins to brown stuffing. 

(When it's not Thanksgiving I chop up one poached chicken breast and add it along with the squash to make this a main dish for dinner). 

Cranberry Fluff

2 C raw cranberries (ground in food processor)

3 C tiny marshmallows

3/4 C sugar

1/2 C seedless grapes (sliced in half)

1/2 C walnuts (opt- I don't include in mine)

2 C diced unpared tart apples
1/4 tsp salt
1 C heavy whipped cream (whipped)

Combine cranberries, marshmallows, and sugar. Cover and chill overnight. Add apples, grapes, (walnuts), and salt. Fold in whipped cream. Chill.

*You can add a little more fruit than specified.

Rolls

1 pkg dry active yeast

1/4 C warm water

3/4 C milk (scalded)

1/2 C shortening

1/2 C sugar

2 tsp salt

4 1/2 C flour

3 eggs

butter

Soften active dry yeast in warm water (110 degrees).

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.

Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).

Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Pie Crust

1-1 1/3 C flour

1/2 tsp salt

1/3-1/2 C & 1 Tbsp. shortening

2 or 3 Tbsp very cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing well until all flour is moistened and dough almost cleans side of bowl. (1 or 2 tsp water can be added if needed). 

Gather dough into ball; shape into flattened round on a lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. 

Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan. Fill and bake. (Poke with fork). Bake at 475'.

Pecan Pie

Prepare your own crust.

3 slightly beaten eggs

1 C corn syrup

2/3 C sugar

1/3 C butter, melted

1 tsp vanilla

1 1/4 C pecan halves

1. Prepare your pie crust. Don't bake yet. 

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well; stir in pecan halves. 

3. Pour filling into pie crust. 

4. Bake in a 350' oven for 45-50 min or until knife inserted near center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.  

Pumpkin Pie

1 1/2 C sugar

2 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

4 eggs

1 can (29 oz) pumpkin

2 cans evaporated milk

2 unbaked deep dish pie crusts

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 

Pour into pie crusts.

Bake in preheated 425' oven for 15 min. Reduce temp to 350'; bake 40-50 min or until knife inserted near center comes out clean. Cool on wire rack for 2 hrs. Refrigerate. 

*3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves. However, the taste will be slightly different. 

Pineapple Coconut Cake

Cake:

2 C. sugar

2 C. flour

2 eggs

1/2 C butter

1 tsp vanilla 

1 20oz. can crushed pineapple w/ juice

Mix and bake in greased 9x13 pan, 350 degrees, 35-40 min. 

Frosting:

1 8oz pkg cream cheese

2 Tbsp melted butter

powdered sugar to desired sweetness

Whip smooth. Frost the cake while it's warm. 

Cover the top with a layer of shredded coconut. 

Sunshine Cake

1 18.25 oz. box yellow cake mix

1 small box coconut cream or vanilla instant pudding mix

1 11 oz. can of mandarin oranges, undrained

1/2 of a 20 oz. can of crushed pineapple, undrained (you will use the other half for the frosting. If you want, you can drain the pineapple into a bowl, measure out half of the pineapple and half of the liquid, but I usually just approximate right from the can)

2 large eggs

3/4 c. shredded coconut (optional)

Pineapple frosting:  

1/2 of an 8 oz. tub of Cool Whip (French Vanilla variety is great for this, but it's a seasonal flavor)

1/2 of a 20 oz. can of crushed pineapple, as mentioned above

1 small box of coconut cream instant pudding mix

Extra mandarin oranges and coconut (if using in cake) for garnish.

Preheat oven to 375 degrees.  Lightly grease and flour a 9x13x2 pan or line 24 muffin tins with cupcake liners.  In a large bowl, combine cake mix and pudding mix.  Add oranges, pineapple and eggs.  Beat at medium speed until combined (you don't have to mix it for longer than about 2 mins. -- no need to overbeat).  Pour into prepared pan(s) and bake for about 40 mins for 9 x 13 pan for or about 20 mins for cupcakes or until cake tests done.  Let cool completely. Stir ingredients together

 for pineapple topping (no need to use a mixer).  Frost cake or cupcakes with topping and garnish with mandarin oranges and coconut.

From: Karen Lane